Disclosure: I got this product as part of an advertorial.
I’ve always loved La Tortilla Factory’s handmade-style corn tortillas for tacos (like black bean tacos, chili tacos, chicken tinga tacos, steak tacos, tuna tacos), so when they sent me a different product to review, I was excited to try something else from the line. Since they sent me low carb, high fiber tortillas in the larger size, I wanted to venture away from my taco comfort zone and try something new. And so butternut squash enchiladas were born. I wanted to stuff these with black beans and squash, but I was all out of beans! You could also add some corn.
These tortillas are great for homemade Mexican cuisine, and also for lunch wraps. I have been trying to pack lunch for David to bring to work, and egg salad or tuna wraps are my go-to choice (since he never wants to bring home a Tupperware.). He thought they were a bit chewier than the usual wrap, but they’re healthier for him to, so I’m going to stick with them.
While we love taking on challenging kitchen projects and making everything from catch here at The Kosher Foodies, we’re also always on the lookout for prepared foods without lots of crap in them, because hand-making tortillas for Thursday’s dinner isn’t always possible. These tortillas have no saturated fats or hydrogenated oils, plus they’re high in fiber and low in calories and fat—and they’re OU!
Butternut Squash Enchiladas
- 1 butternut squash, peeled and diced
- olive oil
- salt and pepper
- 1/4 cup fresh cilantro, stemmed
- 8 large flour tortillas, like La Tortilla Factory
- 1 cup prepared enchilada sauce (store bought or homemade, we like Martha Stewart’s recipe)
- 1/2 cup grated cheese
- 2 scallions, chopped
- Heat oven to 425 degrees. Arrange squash in a single layer on a pan and roast until soft and beginning to brown, about 30 minutes. Remove from oven and let cool.
- Lower the oven to 350. Grease a baking dish that will tightly fit all of the enchiladas, with room on top for sauce and cheese.
- One at a time, fill and roll each tortilla with some squash and cilantro. Place seam-side down in the prepared dish.
- Once all of the enchiladas are rolled, pour sauce over, then top with cheese, and bake for another 30-45 minutes, until the cheese is bubbling and browning.
- Remove from oven and garnish with more fresh cilantro and chopped scallions
- Serve with extra sauce on the side, sour cream, guacamole, refried beans, you name it!
I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers.